Whilst researching, interviewing chefs and reviewing restaurants for print magazine articles and for the autumn edition of the Gourmet Guide e-mag, I had the pleasure of spending a lot of time in Franschhoek and surrounds. Let me share some of the highlights with you. The prime spot on main road of Franschhoek, opposite the landmark church, is Le Petit Manoir.
Whilst many may think that he came to give the current award-winning chefs in the valley a run for their money, he was inspired to settle here because of the standards and healthy competition that the chefs of Franschhoek are committed to.
What has further inspired, and surprised him, is their unity, how they work together, share suppliers and support one another. Kevin is talented and innovative, and making the most of local produce. His describes his food as local, and clean, allowing the produce to do the talking.
Simplicity is one of the greatest compliments I can award a chef, and his food is uncontrived. He embraces slow techniques and believes that using cheaper cuts show skill and take time to prepare. His dishes are impressive — I requested that Kevin design my three-course choice. My main dish of lamb loin, kidney and belly with caramelized onion and aubergine oozed flavour. Whilst perusing the menu between courses I caught sight of the dessert, and secreted wished for his fennel mousse, with lemon sponge, lime meringue and buttermilk and lime sorbet.
It was sublime. If you wish to enjoy a breakfast, lunch or dinner, treat yourself to an overnight stay in one of the four beautifully appointed suites upstairs — testament to the talents of partners Brian, JP and Frank whose vision was to create a luxurious, unforgettable destination. I was delighted that my man wanted to buy wine at Babylonstoren. I headed to their scented room for an appropriate sensory start to a weekend in the winelands, while he tasted wines and stocked up for the festive season.
